Name: Pistachio Cardamom Cake recipe by Namita Tiwari at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 1 1/4 cup all-purpose flour; 1 ½ teaspoon baking powder; 1/4 teaspoon salt; ½ cup raw pistachios ground coarsely; 5 to 6 green cardamom seeds powdered; 1 stick ( ½ cup) butter; 1 cup (scant) sugar powdered; 3 Large eggs; ½ cup warm milk; 1 teaspoon vanilla essence; Finely grated zest of two oranges; 5 to 6 pistachios slivered for topping

ABOUT Pistachio Cardamom Cake RECIPE

Amazingly moist cake speckled with pistachios with a burst of flavours that leaves you asking for more. A delicious festive cake that can be served as a dessert with a dollop of cream.

Ingredients Serving: 6

1 1/4 cup all-purpose flour
1 ½ teaspoon baking powder
1/4 teaspoon salt
½ cup raw pistachios ground coarsely
5 to 6 green cardamom seeds powdered
1 stick ( ½ cup) butter
1 cup (scant) sugar powdered
3 Large eggs
½ cup warm milk
1 teaspoon vanilla essence
Finely grated zest of two oranges
5 to 6 pistachios slivered for topping

Instructions

Preheat oven to 180 degrees C. Line the bottom, grease and dust the sides of one 8 inch round cake pan.
Whisk together first 5 ingredients in a large bowl. Keep aside.
Beat butter and sugar till light and fluffy.
Add eggs, one at a time, beating well after each addition. Add vanilla essence and zest, mix well.
Add flour mix in three shifts. Add milk every time you add flour mix. Mix till well combined.
Pour into the prepared pan. Level the top. Sprinkle slivered pistachios evenly on top.
Bake for 35 to 40 minutes or till the top turns brown and a toothpick inserted in the center comes out clean. Remove from the oven after 5 minutes. Run a knife around the edges, invert onto the rack and cool.
Slice next day (the flavours develop fully). Serve with whipped cream.

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